Tag Archives: pig

Attention food manufacturers: I could be representing your product online. Hire me and experience a whole new world of exposure. What would it be like? Here’s a little taste. –Ed.

“What is that?” some moron asked me one day.

I chewed and gulped hard. “It’s a ham and cheese sandwich,” I replied even though my mouth was still full.

“And what the hell is that?” they continued with their clever line of questioning.

“I’ll be happy to explain it for you.”

—

First find yourself some wheat. Harvest the caryopsis (a combination of endosperm, germ, and bran) and mill it to a fine powder. Add some water and a handful of single-cell microorganisms (species Saccharomyces cerevisiae), stir, let rest and insert into a high-temperature chamber for awhile.

Find a cow (preferably a female). Gather the white liquid produced by the mammary glands. Allow the liquid to curdle, then beginning mill when it becomes curds. Do this for a long while until the sharp edges of the curd pieces are removed. Allow to ripen. Finally, process the whole thing with additional cow white liquid, salt, preservatives and food coloring. Shape (wheel or loaf) and allow to harden. Be sure approx. 10% or less of the final product is mold. Slice into thin pieces.

Using the same white liquid, agitate forcefully until the fat is separated from the rest. To the fat add salt, flavorings and preservatives. Spread this substance on half of the baked wheat product made earlier.

Finally, take an emulsion of oil and combine in a blender with the golden-yellow part of the chicken reproduction process and vinegar or lemon juice (your choice). Spread this on the remaining wheat product.

Stick the processes thin meat and thin pieces of white liquid mold between the wheat product pieces. This entire assembly is known as a “sandwich.”

Optional: Fry the whole thing in a skillet, if you wish. It can be served hot or cold.

The history of soda portions is super-sized fun. When introduced by McDonalds in 1955, a cup of soda weighed 7 oz. By 2012, however, a 12-ounce soda was considered “kid’s size.” McDonalds, Wendy’s and Burger King all rolled out 42 ounce size single-serving potions called, respectively: Supersize, Great Biggie, and King Size. Since, then, however, those paltry portions have been dwarfed by the Mega Jug at KFC (64 oz), the Beast at ARCO (85 oz), HuMUGous at Kum & Go (100 oz) and the Team Gulp at 7-Eleven (128 oz).

Are you noticing a trend yet? Your keen scientist brains should already be extrapolating future results. My linear regression line indicates that by 2042 a single-serving size will be approximately the capacity of a backyard swimming pool. I call this the LaGrange Point of Soda Evolution. We’ll have achieved something truly special when we’re actually able to swim in our serving sizes.

The point is: We’re a thirsty lot.

With all this in mind, a construction worker name Christopher Lewis of North Charleston recently was having lunch at the Ralph H. Johnson VA Medical Center in Charleston, S.C. He went to the self-serve soda dispenser and got himself a soda refill. And, by doing so, prompted an improbable chain of events that has irrevocably changed the face of law enforcement as we know it. It makes the Twinkie Defense look like child’s play.

Why? Is there anything even remotely new about combining hamburgers and bacon? Just how significant is the difference between bacon on a burger and bacon in a burger? On vs. in. That’s the eternal question, isn’t it? If the researchers at a fast food restaurant are to be believed, it’s certainly something to crow about. (Coming soon.)

First they demonstrate a freak of nature they’ve developed in their labs. It’s called “Bork.” Yes, he’s half beef, half pork. He’s a cute little critter that mostly looks like a pig, but has the markings of a cow and even horns. Talk about DNA recombinations and GMO!Continue reading →